New York's Eleven Madison Park is the No. 1 restaurant in the world. Francesco Tonelli Eleven Madison Park is officially the best restaurant in the world.

New York City's temple to fine dining earned the title during the big reveal of the World's 50 Best Restaurants — "prom night for the restaurant industry" — in Melbourne, Australia, on Wednesday.

We can see why. With Daniel Humm, a Michelin-starred chef, at the helm, the French-influenced bistro serves exceptional Greenmarket cuisine that surprises and delights.

The food blogger Julian Fang captured the experience of dining at Eleven Madison Park in spring 2011 for his website Jewelz. He opted for the 11-course tasting menu, which today lasts three hours and costs $295 per person.

While the menu has changed both in format and content, the decadence remains. We've shared a selection of Fang's photos with permission.

The warm, flaky rolls were made richer by butter made with goat milk or cow milk.

The first course, Sterling Royal caviar, was nestled with spheres of smoked sturgeon and salmon cream.

This course features three ingredients at three temperatures: Santa Barbara sea urchin, custard with green apple, and shellfish ragout. They make a decadent, sour, briny, and somehow great combination.

The Earth and Ocean course combined land and sea influences. Nearly unrecognizable as chicken, a slow-cooked poussin was served with Hawaiian blue prawns and seaweed.

Four preparations of Colorado lamb accompanied the large, pink, herb-roasted cut in the center of the plate. The lamb ravioli, lamb sausage, lamb short rib, and sweetbreads proved there was no wrong way to eat it.

Next, a fromage cart pulled up tableside. The server doled out a selection of artisanal cheeses based on the diner's preferences.

These adorable raisin walnut breadsticks paired well with the cheese assortment.

Dinner transitioned to its final stage: dessert. The Soda Pop — which made a popping sound with each bite, thanks to a helping of Pop Rocks — was constructed with tangerine foam frozen with liquid nitrogen.

The final course, a generous plate of macarons, offered an even greater variety of flavors. They came in pink peppercorn with caramel; chocolate banana; peanut butter; coconut with chocolate ganache; Meyer lemon; toasted sesame with green tea; and grapefruit with fennel.